Press Release

Tech Mahindra Announces ‘Green Tuesday’ Initiative to Reduce Food-Related Carbon Footprint

Cuts down serving meat by 20% across all offices in India to reduce food-related carbon footprint


Tech Mahindra, a leading provider of digital transformation, consulting, and business re-engineering services & solutions, today announced its Green Tuesday initiative that will be implemented across all the Tech Mahindra campuses in India. As part of the initiative, Tech Mahindra will cut down on serving meat by 20% at its offices to reduce food-related carbon footprint.

Meat and dairy production uses 83% of farmland and causes 60% of agriculture’s greenhouse gas emissions. Through ‘Green Tuesday’, Tech Mahindra will aim to reduce food-related emissions.

Harshvendra Soin, Global Chief People Officer & Head – Marketing, Tech Mahindra, said, “At Tech Mahindra, we are committed to pursue ‘Purpose beyond Profits’. We have been a forerunner towards delivering innovative solutions to effectively respond to climate change and drive towards a greener digital economy. Our ‘Green Tuesday’ initiative is another step towards reducing carbon footprint and encouraging associates to choose a sustainable lifestyle.”

The organization is also working closely with partners and customers to help them increase energy savings, digitize and automate operations, and create collaborative work environments addressing the need for sustainable practices. This includes solutions like Micro Grid as a Service, Smart city solutions, Smart grid, Smart Data Hubs, Smart Street light, Smart bin, Smart Energy Management, and Smart metering and analytics.

Tech Mahindra is committed to pursue plans that will have long-term impacts on the communities and will lead to a balance between sustainability and overall business profitability. As part of NXT.NOWTM framework, which aims to enhance ‘Human Centric Experience’, Tech Mahindra focuses on investing in emerging technologies and solutions that enable digital transformation and meet the evolving needs of the customer.

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